Wednesday, October 9, 2013

Brussel Sprout Salad

If you think you don’t like brussel sprouts, make this salad. You will change your mind about these crazy little cabbages!

This salad has so much texture, I just loved it!

What you need,

16-20 brussel sprouts
¼ cup Parmesan cheese
½ cup pecan halves, toasted
¼ cup dried cranberries
3½ tbsp. extra virgin olive oil
1½ tbsp. cider vinegar
1 tsp. Dijon mustard

Shred the brussel sprouts using a sharp knife or mandolin.
In a large bowl toss the brussel sprouts with the Parmesan cheese, pecans and cranberries.

In a small jar combine the extra virgin olive oil, vinegar, mustard and salt and pepper. Shake well to combine.

Pour the dressing over the salad and toss to coat.

Serve right away.

This salad was a perfect side with my Baked Pumpkin Pasta!
Make it, you will love it.


Recipe adapted from Shutterbean

1 comment:

  1. So you don't cook the brussel sprouts - you eat them raw in the salad? Just wanted to check!